Add the olive oil to a large saucepan or stock pot over a medium heat
2
Add the onion and garlic, stir as they soften
3
Add the broccoli, kale and spinach to the pot and stir as the kale and spinach wilt
4
Add the stock, salt and pepper, cover, and simmer for about 20 minutes
5
Use an immersion blender to blend the soup until very smooth
6
Taste the soup and add more salt and pepper as needed
7
For the cashews: add the olive oil to a frying pan over a medium-high heat. Add the cashews, chilli, cumin and salt. Toss as the nuts become golden and the cumin is fragrant
8
Scatter the cashews over each bowl of soup before serving
Nutrition Facts
5 servings
Serving size
Amount per serving
Calories218
% Daily Value *
Total Fat17.2g23%
Total Carbohydrate14g6%
Protein5.9g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
4 Tbsp olive oil
1 onion, finely chopped
6 garlic cloves, finely chopped
½ broccoli head, (large), cut into florets
2 cups chopped kale
2 cups chopped spinach
4 cups vegetable stock
Salt and pepper
Topping:
2 tsp olive oil
⅓ cup cashew nuts, roughly chopped
½ tsp chili powder
½ tsp ground cumin
Pinch of salt
Directions
1
Add the olive oil to a large saucepan or stock pot over a medium heat
2
Add the onion and garlic, stir as they soften
3
Add the broccoli, kale and spinach to the pot and stir as the kale and spinach wilt
4
Add the stock, salt and pepper, cover, and simmer for about 20 minutes
5
Use an immersion blender to blend the soup until very smooth
6
Taste the soup and add more salt and pepper as needed
7
For the cashews: add the olive oil to a frying pan over a medium-high heat. Add the cashews, chilli, cumin and salt. Toss as the nuts become golden and the cumin is fragrant
8
Scatter the cashews over each bowl of soup before serving
Notes
Broccoli, Kale And Spinach Soup With Spiced Cashew Topping (Green Nutrient Blast)
